Black Bean Pesto
| Prep: | ||
| Cook: | ||
| Total: | 2 hrs | |
| Yield: | 1 servings |
Ingredients
| Amount | Ingredient | Preparation | |
|---|---|---|---|
| 8 | ounces | black beans | dried |
| 1 | x | water | |
| 1 | each | bay leaf | |
| 1 | each | ham hock | |
| 2 | each | jalapeno peppers | seeded |
| 2 | cloves | garlic | |
| 1 | bunch | cilantro | stems only |
| 1 | x | salt and black pepper | freshly ground, to taste |
Directions
1. Rinse and drain the beans thoroughly. Place them in a largesaucepan or soup kettle, and add all the remaining ingredients.
Bring to a boil, then reduce the heat and simmer, uncovered, for 1-1/2 hours.
2. Remove and discard the ham hock and bay leaf. Using a slotted spoon, transfer the bean mixture, in batches, to the bowl of a food processor.
Process, adding cooking liquid as necessary to form a smooth, thick paste. You will use a total of about 1 cup liquid.
3. Transfer the pesto to a bowl and stir in the salt and pepper, if needed.
Refrigerate, covered, until ready to use.
This will keep in the refrigerator for 2 to 3 days.
Makes 3 cups.
These beans make a hot and spicy spread.
Black Bean pesto can also be heated through and served as a side dish, garnished with sour cream and cilantro.
Find more recipes like: Beans and Grains, Condiments, Mexican, Sauces
